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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Roquefort Blue Cheese Dressing over a Iceberg Lettuce Wedge with Brandywine Heirloom Tomatoes, fine herbs and Hass Avocado faned over the salad. Ingredients:
1 head iceberg lettuce |
4 heirloom tomatoes (brandywine) |
1 large yellow bell pepper |
1 japanese cucumber |
2 teaspoons fine sea salt |
1 cup blue cheese dressing |
2 tablespoons cilantro (finely chopped) |
2 tablespoons parsley (finely chopped) |
2 tablespoons chives (finely chopped) |
2 tablespoons tarragon (finely chopped) |
1/4 cup roquefort cheese (crumbled) |
1 hass avocado (sliced) |
Directions:
1. Cut Iceberg lettuce in four (4) wedges and remove core. Wash tomatoes, pat dry, cut each tomato in quarters and chill tomatoes for 10 minutes.
2. Peel, cut cucumber lengthwise and remove seeds. Place cucumber halves on a paper towels and sprinkle with fine sea salt. Let stand for 10 minutes, rinse under cold water and pat dry. Slice cucumber halves on the bias very thin and chill.
3. Wash bell pepper, cut lengthwise, slice in thin strips and chill.
4. Finely chop cilantro, parsley, chives, tarragon and place in a small bowl.
5. Assemble the salad.
6. Place Iceberg lettuce wedges on chilled salad plates.
7. Place 4 quartered Brandywine Tomatoes on each salad. Divide cucumbers and bell peppers around wedges.
8. Pour roquefort blue cheese dressing over wedges. Top with crumbled roquefort cheese.
9. Cut avocados in half, remove skin and slice. Place avocado slices on top.
10. Garnish the salad with Fresh Fine Herbs.
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